•  30g butter
•  200g swiss brown mushrooms
•  sea salt and cracked black pepper
•  2 sourdough rolls, halved
•  80g fresh goat’s curd or soft goat’s cheese
•  ½ cup (60g) grated Swiss cheese

basil pesto

•  1 cup basil leaves
•  ¼ cup toasted pine nuts
•  ⅓ cup (25g) finely grated parmesan
•  1 clove garlic, crushed
•  ½ cup (125ml) olive oil
•  sea salt flakes

  To make the pesto, process the basil, pine nuts, parmesan, garlic, oil and salt in a small food processor until combined. Set aside.

  Heat the butter in a large non-stick frying pan over medium heat. Add the mushrooms, salt and pepper and cook for 5–8 minutes or until brown. Set aside. Spread rolls with pesto and goat’s curd, top with the cheese and grill (broil) under a preheated hot grill for 1–2 minutes or until the cheese is melted and golden. Top with the mushrooms to serve.